Author: foodjules

Featured on WTNH News 8!

Did you know that Asparagus is in season right now? It’s an early spring vegetable from February thru June. Yes, I said Spring even though it’s a blizzard outside today and still officially winter, I’m looking forward to spring in a couple of weeks!

20180306_083629Asparagus is full of vitamins and fiber and so delicious. Yesterday, I cooked up this Tortellini with Asparagus on WTNH News 8 Good Morning Connecticut. It was another fun time with the anchors and studio members.

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This is such a quick and easy recipe using simple ingredients. Asparagus is in plentiful and inexpensive at all the grocery stores now. So, go get some and enjoy making this delicious dish! You can watch me LIVE via this link.

Enjoy!

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Winter Cooking Camp

We are happy to announce that Food Jules will be offering a Winter Cooking Camp!

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Our summer camp is always so much fun and such a great experience for the kids, we thought we’d offer a winter session as well. Below is some information on our camp:

With this cold weather outside, wouldn’t you rather be inside the kitchen with Miss Liz, where we’ll cook and bake warm, healthy and comforting meals and sweet treats. We’ll make hearty soups and stews, lasagna, muffins, cookies and more!

Each week, this hands-on class will teach students the skills necessary to make these wholesome, savory meals. They will learn about nutrition, healthy eating habits and how to work in a team! Students will receive their own cookbook with all of these delicious recipes at the end of the session.

Reserve your spot ASAP as classes fill up very quickly. Our max for each session will be 15 students, ages 7+.

Dates/Time: there will be TWO sessions: Friday evenings (3/16, 3/23, 3/30 and 4/6) 6-8pm OR Saturday afternoons (3/17, 3/24, 3/31 and 4/7) 3-5pm

Cost: $175 per child (sibling discount, $175 for first child, $150 for each additional child)

Location: United Methodist Church, 515 Cutlers Farm Rd, Monroe CT 0646

If you are interested in signing up your child, email me ASAP liz@foodjules.com. Classes fill up very quickly. All registrations due by Feb 15th.

Looking forward to another fun camp!

 

 

 

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Brie and Jam Phyllo Bites, a super simple appetizer

We hope everyone enjoyed their Thanksgiving Holiday with their families. It’s a time to remember and appreciate all of our blessings.

My family celebrated our time together with a delicious meal, fun family games, conversations and some cuddling time on the sofa. Of course, there was also some football watching for the men, while the ladies just chatted.

We didn’t host but prepared some treats to share with the family. I made these simple, delicious Brie & Jam Phyllo Bites as an appetizer, along with Butternut Squash Lasagna, Gluten Free Stuffing and Mini Pecan Tarts. Plus, all the food that my family made, it was a table full of goodies.

The Brie & Jam Phyllo Bites were so easy to make and perfect for the holiday season. Just three simple ingredients and into the oven. I used these Fillo Shells from my local supermarket.

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A little bit of salty from the cheese and the sweet from the jam in a flaky, buttery phyllo shell. Perfection! You’ll want to add this simple appetizer to your next event!

I am thankful to all of my followers on this blog, to all of my students that make teaching so much fun and to all the parents for giving me the opportunity to show your children how easy and fun it is to cook nutritious and delicious meals together!

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